Preparation:
Saute onion in butter until soft. Using wire whisk, stir soup mix into 6 cup cold water. Add soup mixture, chives, parsley, black pepper, and bouillon to the onions. Bring to boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes. Cube the baked potatoes, skins on, reserving about 1 cup. Put the reserved potatoes and 2 cups of the soup mixture into a blender and blend a few seconds. Add the remainder of the potatoes and the blended mixture to the soup. At this point, if you wish, you can freeze 1/2 of the recipe for later use (approximately 6 cups is half). With the remainder of the soup, add the 1 1/2 cups to 2 cups half and half and heat slowly being careful not to allow the soup to boil. If you have a big appetite do not freeze any and add 3 to 4 cups half and half. Serve topped with minced green onions, bacon bits, and grated cheese. Hard rolls or crunchy French bread is a good accompaniment.